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oatmeal banana bread

Saturday, May 16th, 2015
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The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
INGREDIENTS
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg – see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
INSTRUCTIONS
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
NOTES
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted fromTakeAMegabite.

As seen from minimalistbaker.com. 

blueberry maple refrigerator oatmeal

Thursday, April 30th, 2015
1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup yogurt (Greek is best)
1-1/2 teaspoons dried chia seeds
2 teaspoons maple syrup (more or less to taste)
1/4 cup fresh blueberries (can also use dried)

Directions
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

lemon poppyseed muffins

Sunday, August 17th, 2014

Lemon Poppy Seed Muffins By Chloe Coscarelli
Makes 14 muffins
Make-Ahead Tip:
Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving.

Muffin Ingredients
2 cups all-purpose flour*
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum

Icing Ingredients
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest
To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.

Recipe courtesy of Kimberly. As found here.

slow cooker steel-cut oatmeal

Tuesday, January 28th, 2014

coconut oil (or butter)
8 1/2 cups water
2 cups steel-cut oats (I’ve made with 1 cup steel-cut oats and 1 cup old fashioned oats)
1 3/4 cups whole milk*
1/4 cup packed light brown sugar
1/2 teaspoon fine salt
1 teaspoon vanilla extract

INSTRUCTIONS

• Coat the insert of the slow cooker with a thin layer of coconut oil. Add the water, oats, milk, brown sugar, and salt and stir to combine.
• Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and serve immediately.
*Can substitute a can of unsweetened coconut milk or Lactaid.
Recipe adapted from Chow.

morning muffins

Tuesday, May 3rd, 2011

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oatmeal

Sunday, October 4th, 2009

Old Fashioned Oats

Range Top Microwave
Servings 1 2 3 1
Water* 1 cup 1 3/4 cups 2 1/2 cups 1 cup
Salt (optional) dash 1/8 teaspoon 1/8 teaspoon dash
Oats 1/2 cup 1 cup 1 1/2 cups 1/2 cup

*  For thicker oatmeal use less water. For thinner oatmeal use more water.

Stove Top Directions
1. Stir oats into rapidly boiling salted water.
2. Cook about 5 minutes over medium heat; stir occasionally.
3. Remove from heat. Stir and serve.

Microwave Directions
1. For 1 serving, combine water, salt and oats in a 2-cup microwaveable bowl.
2. Microwave on high 2 1/2 to 3 minutes; stir occasionally.
3. Mix well before serving.

egg bake

Friday, August 17th, 2007

Layer a 9×13 pan with bread slices (with the crusts cut off)
Put a layer of cheddar cheese over the bread (shredded works best–about a
cup or two)
Beat up 8 or so large eggs and add a little salt and pepper and then pour
that over the bread/cheese.

Cover and chill in refrigerator overnight (or at least 4 hours)
Bake at 350° F for 45-60 minutes (when the top starts to brown, take it out)

Recipe courtesy of Chariti Gent.

whole wheat pancakes

Saturday, July 28th, 2007

2 cups of whole wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs, well beaten
2 cups of milk
2 tablespoons of vegetable or canola oil

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Makes approximately sixteen small pancakes or eight large pancakes.

chocolate chip banana bread

Wednesday, January 24th, 2007

1 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)

Preheat oven to 350° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.

In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.

Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.

Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.

Serves: 12

Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.

blueberry muffins

Wednesday, January 24th, 2007

Sift together:
1 3/4 cup flour
3 t. baking powder
dash salt
1/2 cup sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter

Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.

Can use frozen blueberries.

Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.


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